summer squash casserole
I love this squash casserole. My aunt Toots wrote this recipe for me when I got married in 1984. It is delicious.
prep time
30 Min
cook time
30 Min
method
Bake
yield
12 or more
Ingredients
- 2 pounds yellow squash
- 1 stick butter or margarine-softened
- 1 teaspoon garlic salt
- 3 ounces package of cream cheese-room temp
- 1 - sleeve of buttery crackers (i use ritz)
- 1/4 stick butter or margarine-melted
- ***PREHEAT OVEN TO 350 DEGREES***
How To Make summer squash casserole
-
Step 1Clean squash with water. Place in a large pot of salted boiling water. Cook for about 30 minutes until squash is tender when tested with a fork. Remove squash from water. Cut ends off squash. Place squash in a large bowl and mash with a potato masher. (Drain excess water from bowl)
-
Step 2Add cream cheese, 1 stick of butter and garlic salt to squash and a little salt and pepper (if desired) while squash is hot. Mix well. Place in a buttered 9 x 13 casserole dish (I use a vegetable spray).
-
Step 3Crush a sleeve of Ritz crackers and mix with the melted butter. Sprinkle on top of casserole. Cook for 30 minutes at 350 degrees.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Diet:
Vegetarian
Keyword:
#squash
Keyword:
#yellow
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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